This post may contain affiliate links. Please read our disclosure policy.
This easy, fresh three bean salad is full of protein and bold refreshing flavors. 3 beans such as kidney beans, black beans, and cannellini beans are tossed together with fresh onion, celery, and red wine vinegar to create the best healthy flavors without the refined sugar.
Enjoy 3 beans salad for either lunch or dinner–this three-bean salad is perfect for both. Fresh, lemon juice, sweet honey, and aromatic garlic are some of the key ingredients that make this salad so delicious and tasty.
You will want to make this easy bean salad all summer long because it comes together in minutes and requires no cooking. Just simply toss everything together and serve it alone or with your favorite pairings like crackers or chips.
Why You Will Love This Recipe
- Quick and minimal: This 3 bean salad recipe is ready in less than 20 minutes and is perfect for the next potluck, BBQ, birthday, or another type of backyard celebration. There are hardly any steps to this easy salad.
- Delicious and satisfying: Red wine vinegar and lemon juice create rich tart flavors that are balanced out by sweet and sticky honey. The beans absorb all of the flavors and the cilantro adds another layer of refreshing notes.
- Healthy and full of fiber: Black beans, kidney beans, and cannellini beans are rich in protein and fiber which makes this a filling and well-rounded salad recipe. Onion, celery, and garlic are also nutrient-dense and allow this salad to be as fresh as possible.
Ingredients for this easy 3 bean salad
For the Bean Salad Dressing
- Olive oil: Rich, silky olive oil is the perfect base for the salad dressing because it is rich in flavor and simply delicious. High-quality olive oil is what we recommend.
- Red wine vinegar: Red wine vinegar is slightly bitter and allows the dressing to be bold enough to taste. This ingredient is a key ingredient in many cooking recipes.
- Lemon juice: Fresh lemon juice provides slightly acidic flavors that blend well with red wine vinegar and oil.
- Honey: Subtly sweet honey balances out the bitter tart flavors and allows the dressing to be the perfect combination of sweet yet savory. Maple syrup can also be used.
- Fresh garlic: Freshly minced garlic is highly recommended because it tastes the freshest for this recipe.
- Italian seasoning: Dried Italian seasonings such as oregano, basil, thyme, and rosemary provide enough seasoning for the dressing to allow it to be robust and earthy.
- Kosher sea salt and pepper: Sea salt and pepper provide enough flavor for the dressing. No extra ingredients are needed as salt and pepper are classic choices for seasoning.
The 3 bean salad
- Beans: For this salad, you will need cannellini, black, and kidney beans. Of course, you can use garbanzo beans if you need to.
- Celery: Fresh crispy celery provides some crunch for this salad to make it filled with different textures.
- Red onion: Freshly sliced red onion provides an extra layer of refreshing qualities and pairs well with the bean salad dressing. Red onions are slightly sweet yet a little bitter.
- Cilantro: Leafy fresh cilantro is fragrant and a must for this salad. Parsley will also work with the other ingredients.
How to Make the Best Healthy three Bean Salad Recipe
First, prepare and chop all of the ingredients for the dressing and salad. Measure out all of the ingredients so they are ready to be used.
Next, in a small bowl, combine all of the ingredients for the salad dressing such as the oil, vinegar, lemon juice, honey, garlic, Italian seasoning, sea salt, and pepper. Whisk the ingredients with a fork until well combined.
Now, let’s prepare the salad. In a large bowl, combine the cannellini, kidney, and black beans along with the chopped celery, fresh onion, and cilantro.
Next, pour the dressing over the bean salad and lightly toss everything together until evenly coated.
Serve the salad in a bowl and enjoy it right away!
Recipe Notes and Tips
- If not eating right away, place the 3 beans salad in the refrigerator until ready to serve.
- Refrigerate any leftovers in the refrigerator in an airtight container for up to four days.
- Add chopped cucumber to the bean salad in addition to fresh tomatoes and feta cheese.
- Adjust the salt and pepper to your liking.
- For vegan bean salad, use maple syrup instead of honey.
Frequently Asked Questions
As long as you do not have any allergies to beans, then yes, bean salad is good for you! This three bean salad contains no refined sugar and is filled with protein and healthy plant-based fiber.
You can serve this salad either cold or at room temperature. If you are not serving the bean salad right away, we recommend refrigerating it until ready to use.
You can enjoy all types of other proteins with this salad like baked or grilled chicken, steak, fish, nachos, etc.
Since this salad contains three cans of beans, we consider it slightly higher in carbs compared to other fresh salads.
What to Serve Alongside this Salad with Beans
Serve these options with your favorite 3 bean salad recipe:
- Grilled Steak
- Crispy Baked Chicken Thighs
- Grilled Italian Chicken Breast Recipe
- Air Fryer Fish and Chips
- Oven-Baked Tilapia
Other Recipes You Will Enjoy
Healthy Homemade Coleslaw Recipe
Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
Easy Three Bean Salad Recipe (No Sugar!)
Equipment
- 1 small bowl
- 1 medium bowl
- 1 fork
- Measuring cups and spoons
Ingredients
Bean Salad Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, fresh
- 1 teaspoon honey
- 1 teaspoon garlic, minced
- ½ teaspoon Italian seasoning, dried
- ½ teaspoon salt, Kosher
- ½ teaspoon ground black pepper, Kosher
3 Bean Salad
- 15 ounces canellini beans, one can, rinse and drain
- 15 ounces black beans, one can, rinse and drain
- 15 ounces kidney beans, one can rinse and drain
- ¾ cup celery, chopped
- ½ red onion, medium; chopped
- ⅓ cup fresh cilantro, chopped
Instructions
- In a small bowl, combine all of the salad dressing ingredients with a fork. Whisk until well-mixed.
- Next, in a large bowl, combine all of the beans along with the celery, red onion, and cilantro.
- Pour the dressing over the beans and toss them well until coated.
- Transfer the salad to a bowl and serve.
Notes
- If not eating right away, place the 3 bean salad in the refrigerator until ready to serve.
- Refrigerate any leftovers in the refrigerator in an airtight container for up to four days.
- Add chopped cucumber to the bean salad in addition to fresh tomatoes and feta cheese.
- Adjust the salt and pepper to your liking.
- For vegan bean salad, use maple syrup instead of honey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These calories, carbs etc seem very high per cup vs other similar ones I make?
Best salad yet! I have made it 3 times. Great for a quick lunch. Low carb. Try this recipe, it’s wonderful.
Hi, just wondering what the serving size is? Thanks so much!
Hi there, one cup
Just made this 3 bean salad (a couple modified items ) didn’t have any minced garlic so I used 1/4 teaspoon of garlic power and cut back on the olive oil (half of what recipe called for)
It was delicious Thanks for the recipe
Perfect! Glad you liked it
I will definitely come back to rate once I get to taste it. Anyhow, I had a question. Nowhere in this recipe does it mention if the beans are drained or if they get rinsed. The pictures look as though they have been both drained and rinsed. Is this a step that was overlooked?
yes. I clarified. You definitely drain and rinse
Great alternative for a salad from your standard potato or macaroni for BBQs. After following recipe exactly I found it to be subtle in taste so I doubled the Italian seasoning, honey and salt
and added an additional tablespoon of vinegar for a more zesty salad. Very good recipe for no refined sugar. Passing this recipe on to my daughter who loved it. Will definitely make again. Thank you!